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Vegetarian salad cake




Extra virgin olive oil

to taste

Iodized salt

to taste

Emmenthal cheese

100 grams

Puff pastry

230 grams

Early potatoes

2 unit

Yellow peppers

1 unit

Red peppers

1 unit

starters from Italy

Vegetarian salad cake

Vegetarian salad cake

vegetarian with gluten with lactose source of C vitamins with good fats

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegetarian salad cake

My salty vegetarian pie is a collection of flavors and flavors typical of the Mediterranean, from potatoes to peppers. With a delicious addition of Emmenthal cheese we do not miss anything

Vegetarian salad cake step 1

step 1

Wash, peel and cut into potato cubes. Wash well the peppers, remove the seeds with seeds and cut them into thin strips.

Vegetarian salad cake step 2

step 2

Put them in a non-stick frying pan with an extra-virgin olive oil and a pinch of salt to cook for 35 minutes with low flame with lid, stirring occasionally to prevent sticking.

Vegetarian salad cake step 3

step 3

When the vegetables are soft enough, take a round and very low pan, put the oven paper and the sheet of pasta

Vegetarian salad cake step 4

step 4

Add the vegetables, compact with the wooden ladle and then add the emmentaler by cutting it into thin strips by helping you with a paddle.

Vegetarian salad cake step 5

step 5

If you have left the puff pastry decorated the top with florets or leaves.

Vegetarian salad cake step 6

step 6

Put in pre-heated oven at 180 degrees for 20/25 minutes.

Vegetarian salad cake step 7

step 7

If you want it even more fragrant you can add leaves

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